Toffee Apple Crumble
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Toffee Apple Crumble

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Serves 4

A new spin on the classic apple crumble, great for those with a sweet tooth!

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Ingredients

  • For the filling:
  • 5 medium apples
  • Approx 40g wedge of butter
  • 5 heaped desertspoons light brown soft sugar
  • Approx 150g caramel sauce/dulce de leche/similar
  • For the topping:
  • 4oz/113g softened butter
  • 5oz/141g flour
  • 3oz/85g unsweetened muesli (optional - replace with 85g flour)
  • 4oz/113g light brown soft sugar
  • A handful of fudge cut into approx 1/2cm cubes

Method

    1. Preheat the oven to 180. Peel, core and slice the apples into roughly 1/2 cm thick slices. Put in a large saucepan and cover while you make the caramel.
    2. In a small frying pan melt the wedge of butter and stir in the sugar. Mix well, until the mixture resembles a brown toffee sauce. (Add a little more sugar if it there seems to be left over butter in the pan.)
    3. Pour this sauce over the apples and leave to stew over a medium heat for approximately 10 minutes or until soft. Remove from the heat and cover until the topping is made.
    4. To make the topping, cube the butter into a large mixing bowl. Add the flour and muesli and crumble together between your fingers until well mixed, then add the sugar and repeat the process to form fine crumbs.
    5. Using a slotted spoon to leave most of the juice behind, spoon half of the apple mixture into a baking dish or pudding basin. Spread over a generous layer of toffee sauce/dulce de leche, then top with the remaining apples.
    6. Cover the apples with about 2/3 of the topping, sprinkle the fudge cubes over ensuring an even coverage, then top with the remaining crumble mix.
    7. Bake at 180 for approx 30 minutes or until the topping is brown and the apples bubbling. Delicious served hot with ice cream.

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edwardsc's picture

Toffee apples for me have always been iconic of the end of the summer, when the evenings are long and warm and perfect for eating outside under the stars. Which is slightly strange really, as I can't imagine when I'd have had a toffee apple for dinner but still, this recipe takes the best part of them - that nostalgic taste - and removes the sticky, hard-to-eat-without-dribbling, how-do-I-eat-the-other-half-without-dropping-it side of them! Better make it fast though, I've noticed a defect with fudge packets and toffee sauce bottles - I'm sure they leak... Or something...!

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